With an abundance of spicy goodness, your guests will keep coming back for more of this exotic prawn recipe.
- 2 teaspoons olive oil
- 1 brown onion, halved, finely chopped
- 3 celery sticks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon mild paprika
- 1 teaspoon ground fennel
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cinnamon
- Large pinch cayenne pepper
- 1 x 800g can diced tomatoes
- 8 round (15cm-diameter) flour tortillas, cut in half
- 1.5kg green prawns, peeled leaving tails intact, deveined
- Fresh coriander leaves, to serve
- Lemon wedges, to serve
- Preheat oven to 180°C. Heat the oil in a medium saucepan over low heat. Add the onion, celery and garlic and cook, stirring, for 8 minutes or until vegetables soften. Add the paprika, fennel, thyme, basil, black pepper, white pepper, cinnamon and cayenne pepper and cook, stirring, for 30 seconds or until aromatic.
- Add the tomato and stir to combine. Increase heat to medium and bring to a simmer. Simmer, covered, for 10 minutes or until sauce thickens slightly.
- Meanwhile, place the tortilla halves, in a single layer, on a baking tray. Bake in preheated oven for 5 minutes or until crisp. Remove from oven.
- Add the prawns to the tomato mixture and cook, stirring occasionally, for 4-5 minutes or until prawns curl and change colour. Remove from heat. Divide the prawn mixture among serving bowls and sprinkle with coriander. Serve immediately with the tortilla crisps and lemon wedges.